Dennis De Reu, chef 'The Green'
During his formation at the Ghent Hotel School Tweebruggen, Dennis De Reu worked a year as commis at the Carelshofen castle and did his training at Het Havekein in Lauwe. After his studies he worked for two years as chef de partie at De Waterhoeve in Merendree-Nevele.
In 2007 he joined the Auberge du Pêcheur staff as banquet chef under Axel Colonna Cesari. In 2010, he became chef of ‘The Green’ brasserie. He gave the classic brasserie kitchen a modern twist using fresh regional products.